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Title
Authors
No 10 (2014)
Osmotic pressure of milk whey and lactose
Timkin V.A., Lazarev V.A., Mazina O.A.
PDF
(Rus)
No 9 (2017)
Concentration of amino acids of the curds whey on the ceramic membranes
Lazarev V.A., Pishchikov G.B., Shihalev S.V.
PDF
(Rus)
No 5 (2016)
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N.B., Votintsev Y.P.
PDF
(Rus)
No 12 (2011)
The curds production on the membrane plant of the company «LEF»
Kovalevskiy D.N., Lyalin V.A., Kovalevskii D.N., Lyalin V.A.
PDF
(Rus)
No 12 (2018)
Development of the technology of milk without lactose by diafiltration method
Timkin V.A., Minin P.S.
PDF
(Rus)
No 12 (2017)
Production of curds according to the scheme «microfiltration - ultrafiltration»
Timkin V.A., Lazarev V.A.
PDF
(Rus)
No 2 (2016)
Perspective ingredients on the base of the secondary milk resources
Zolotareva M.S., Volodin D.N., Topalov V.K., Chablin B.V.
PDF
(Rus)
No 7 (2009)
Low lactose fermented milk paste like product
Fattakhova I.S., Silant'eva L.A., Fattahova I.S., Silant'eva L.A.
PDF
(Rus)
No 9 (2018)
Complex method of milk whey purification
Babenyshev S.P., Bratsihin A.A., Mamay D.S., Mamay A.V.
PDF
(Rus)
No 7 (2017)
Complex method of milk whey clarification
Babenyshev S.P., Mamay D.S., Shapakov N.A., Molodtsov S.A.
PDF
(Rus)
No 9 (2015)
Microparticulation of curds whey
Losev A.N., Ponomarev A.N., Mel’nikova E.I., Stanislavskaya E.B.
PDF
(Rus)
No 11 (2018)
The drink on the milk whey base with functional vegetable supplements
Polyanskii K.K., Pronina O.V., Chusova A.E., Magomedov M.G., Korotkih E.A.
PDF
(Rus)
No 7 (2017)
Baromembrane technology of milk processing
Timkin V.A., Lazarev V.A.
PDF
(Rus)
No 8 (2015)
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N.V., Mel’nikova E.I.
PDF
(Rus)
No 9 (2018)
Biotechnology of curds products with application of the starter cultures immobilization
Gavrilova N.B., Chernopol’skaya N.L.
PDF
(Rus)
No 1 (2017)
Technology of production of the total milk protein concentrate
Dymar O.V., Efimova E.V., Mikluh I.V., Sokolovskaya L.N., Muavad N.
PDF
(Rus)
No 4 (2015)
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A.N., Mel’nikova E.I., Popova E.E.
PDF
(Rus)
No 12 (2018)
Resources saving technologies in fermented milk products manufacturing
Grunskaya V.A., Gabrielyan D.S.
PDF
(Rus)
No 4 (2017)
Complex method of milk whey purification
Babenyshev S.P., Mamay D.S., Shapakov N.A., Utkin V.P.
PDF
(Rus)
No 10 (2018)
Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
Anisimov G.S., Evdokimov I.A., Ryabtseva S.A., Donskih A.N., Ahmedova V.R., Kravtsov V.A.
PDF
(Rus)
No 4 (2016)
Kinetics of ultrafiltration cheese whey
Ponomarev A.N., Kluchnikov A.I., Merzlikina A.A., Pronina O.V., Polanski K.K.
PDF
(Rus)
No 9 (2013)
Prebiotic concentrates based on the ultrafiltrates of milk raw materials
Hramtsov A.G., Lodygin A.D., Bugaeva A.A.
PDF
(Rus)
No 5 (2018)
Membrane technologies for ensuring efficiency and safety of milk processing
Zolotareva M.S., Volodin D.N., Evdokimov I.A., Haritonov V.D.
PDF
(Rus)
No 2 (2016)
To the question of cleaning and regeneration of membranes in the processes for liquid food media treatment
Kluchnikov A.I., Polansky K.K.
PDF
(Rus)
No 2 (2012)
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I.A., VOLODIN D.N., GOLOVKINA M.V., ZOLOTOREVA M.S., TOPALOV V.K., ANISIMOV S.V., VEZIRYaN A.A., KLEPKER V.M., ANISIMOV G.S., Evdokimov I.A., Volodin D.N., Golovkina M.V., Zolotareva M.S., Topalov V.K., Anisimov S.V., Veziryan A.A., Klepker V.M., Anisimov G.S.
PDF
(Rus)
1 - 25 of 25 Items

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